Katie's Recipes

Roasted Carrots With Garlic

2012-01-25T12:32:00.002-05:00

This is a great way to jazz up carrots as a side dish. I'm guessing it would be great with asparagus or green beans. I'll let you know when I give it a go.

6 whole carrots , cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves , chopped
1/4 cup fresh parsley , minced

Directions:

    1. Preheat the oven to 375 degrees.
    2. Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
    3. Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if      needed.
    4. The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
    5. Remove from the oven and toss in the parsley.

Chicken and Sausage Jambalaya

2012-01-24T12:44:00.000-05:00

1 pound smoked sausage, cut into 1/4-inch slices
1 pound chicken,cut into bite-size pieces
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped\
1 teaspoon dried basil
1/4 teaspoon Cajun seasoning (I added a touch more)\
1 14oz can tomatoes\
1/2 teaspoon sugar\
1 1/2 cups chicken broth
2 cups hot, steamed rice

DIRECTIONS:
Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Cajun seasoning, and the tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.

Gingersnaps

2011-12-07T10:53:00.001-05:00

This recipe comes from my Aunt Sheryl. Shes a wonderful cook and has shared many of her recipes that have become some of our family favorites.

And to my dear friend who didn't know you could make homemade gingersnaps let me know what you think of this recipe?

3/4 cup shortening*
1 cup sugar
1/4 cup molasses
1 beaten egg
2 cups flour
1/4 tsp. salt
2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp ginger

Cream together shortening and sugar. Add egg and molasses. Beat well. Add dry ingredients. Mix well. Roll in small balls, roll in sugar. Place on cookie sheet. Bake 375 for 10-12 minutes.

* I usually do half shortening half butter.

Hearty Chicken Stew with Butternut Squash & Quinoa

2011-12-07T10:47:00.001-05:00

This was a wonderful soup for rainy day, heck any day.

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.Add minced garlic and oregano. Cook, stirring, for 1 additional minute.To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.

adapted from cookincanuck.com

Gingerbread Cupcakes with Spiced Molasses Frosting

2011-12-07T10:33:00.001-05:00

A festive little treat I made for our Relief Society Christmas Dinner.

Makes 12 Cupcakes
Gingerbread Cupcakes

8 Tablespoons Unsalted Butter, at room temperature
½ Cup Firmly Packed Brown Sugar
½ Cup Molasses
1 Egg
½ Teaspoon Vanilla
½ Cup Boiling Water
1 Teaspoon Baking Soda
1½ Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cloves
1 Teaspoon Dried Lemon Zest
¼ Teaspoon Salt

Spiced Molasses Frosting

10 Ounces Cream Cheese, at room temperature
4 Tablespoons Unsalted Butter, at room temperature
¼ Cup Molasses(next time I may try a little less)
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
3-4 Cups Confectioner Sugar, sifted

Preheat the oven to 350 degrees and line muffin tin with paper cups.
Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the gingerbread batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes. Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the gingerbread cupcakes on a rack to cool for 30 minutes.
While cupcakes are cooling, prepare frosting. In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Mix in molasses, cinnamon, and cloves. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cupcakes.

adapted from The Spice Kitchen , and the little gingerbread men here.

Pumpkin Cheesecake

2011-11-25T15:26:00.001-05:00

It was a hit at our Thanksgiving. You should give this one a try.

1 1/2 cups graham cracker crumbs(I did home made gingersnaps, I recommend it)
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat oven to 350 degrees F. Make the crust by combining the graham cracker crumbs or gingersnaps with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom springform pan. Bake the crust for 5 minutes, then set aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Serve with a generous portion of whipped cream on top.

adapted from food.com

Aebleskivers

2011-11-24T09:18:00.001-05:00

Its not Thanksgiving without Aebleskivers. Right? At our house its not. A fun tradition from my husband's side of the family (thanks Great Grandma Regetta). I love that we have been able to continue it with our small family. If you haven't tried them you should. They are so yummy. And with young boys in the house anything looking like a ball is amazing.

4 egg yolks
2 T sugar
1/2 tsp salt
2 cups buttermilk
2 cups flour
1 tsp baking soda
1 tsp baking powder
1tsp cardamon(or I like to use pumpkin pie spice)
4 egg whites

Beat egg yolks, add sugar, salt and milk. Mix in flour soda, and baking powder. Beat egg whites till stiff and fold into batter.

Cook in Aebleskiver pan turning when bubbles form on top.

Cranberry Cream Cheese Dip

2011-11-19T04:00:00.000-05:00

I really think that cranberries have been gypped. I mean come on we only see him once a year (or her they are quiet pretty). Anyway I saw this recipe and was really excited to give it a whirl. It didn't disappoint. I plan on making it as a appetizer for our Thanksgiving.

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese
wheat thins

Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. The seeds are the hot part of the pepper, go a head and toss those. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.

Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.

Then I just put one block of cream cheese on a plate and put half of the cranberry mixture on top. This recipe makes enough to cover two bricks of cream cheese. Enjoy!

adapted from http://jamiecooksitup.blogspot.com

Cinnamon Rolls

2011-11-19T03:40:00.000-05:00

Wonderful cinnamon rolls for Christmas breakfast or anytime!

6 1/4 cups all-purpose flour
1 Tbs salt
6 Tbs granulated sugar
5 tsp instant yeast
2 cups + 2 Tbs lukewarm milk(I did all water)
1/2 cup melted butter
zest of 1/2 orange

To make the dough, combine the flour, salt, and sugar in the bowl of stand mixer. Whisk the yeast into the milk until dissolved, then pour the mixture into the dry ingredients, along with the butter and lemon zest. Use the paddle attachment to mix the ingredients on the lowest speed for about 1 minutes, or until the dough starts to form a soft, shaggy ball.

Switch to the dough hook and mix on medium-low speed for about 4 minutes, adding more flour or milk as needed to create a smooth, soft, slightly sticky ball of dough.

Increase the speed to medium and mix for an additional 2 minutes, or until the dough is very soft, supple, and tacky, but not sticky.

Transfer the dough to a lightly floured surface and knead for about 1 minute, then form it into a ball. Let rise until double in size.

On a well-floured work surface, roll dough into a 12x15 inch rectangle. The dough should be between 1/4 and 1/2-inch thick.

Make the cinnamon-sugar mixture by whisking the cinnamon and nutmeg into the sugar. Brush the surface of the dough with the melted butter over the dough, and sprinkle the cinnamon-sugar over the surface, leaving a 1/4-inch border.

Roll up the dough like a rug, rolling from the long-side of the rectangle to form a tight log. Use your hands to compress/shape the log into a 12-inch long log, and use a sharp knife or (unflavored) dental floss to cut into 1-inch slices. Place the rolls on a parchment-lined baking sheet (or in 2 round cake pans), spacing them about 1 1/2 inches apart.

Mist the tops with spray oil and cover loosely with plastic wrap. Let rise at room temperature for 60 or until the dough swells noticeably and the buns begin to expand into each other.

About 15 minutes before baking, preheat the oven to 350 degrees.

Bake for 10 minutes, then rotate the pan and bake for an additional 5 to 15 minutes, or until the buns are golden-brown.

Orange Frosting

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange peel
1 teaspoon vanilla
2 tablespoons fresh orange juice
2 cups powdered sugar

Beat the cream cheese and the butter in a medium bowl. Add the orange peel, vanilla, and the orange juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency.

adapted from http://www.pink-parsley.com/

Easy Stew

2011-11-07T08:08:00.000-05:00

The perfect Sunday dinner on a chilly day!

2 lbs stew meat(I use less to stretch the meat)
2 medium onions sliced
6 potatoes, peeled, cut into large cubes
6 carrots, peeled and sliced
4 ribs celery, diced
large can or jar of tomato juice (V8 or generic)
2 teaspoons salt
1/4 teaspoons pepper
2 Tablespoons sugar
3 Tablespoons dry tapioca pudding

Toss it all in the crockpot. Cook 5-6 hours on high in the crockpot. Yep its that easy people!

Banana Bars

2011-11-04T14:16:00.000-04:00

The perfect thing to make if you have a few browning bananas!

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup(8 oz.) sour cream( I have substituted plain yogurt at times)
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 tsp cinnamon
medium ripe bananas, mashed (about 1 cup)

Frosting

4 oz. cream cheese, softened
4 Tbs. butter, softened
1 tsp. vanilla
2 1/2 cups powdered sugar
toasted coconut, optional

In a mixing bowl, cream together butter and sugar. Add eggs, sour cream, and vanilla. Combine four, baking soda, salt, and cinnamon; gradually add to the creamed mixture. Sir in bananas. Spread unto a greased 15x10x1 inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually add enough powdered sugar to achieve desired consistency. Frost bars and coconut. Store in the refrigerator. Makes 3 to 4 dozen.

Ruffle Cake

2011-11-01T15:08:00.000-04:00

I have been eyeing the ruffle cake for quit some time. My daughters birthday was the perfect time to make it. It really is a darling cake that is so girly. I followed this video tutorial. It really was super easy.

Grandma's Bran Bread

2011-11-01T12:21:00.000-04:00

If you want your house to smell amazing and your children to say your the best mother ever, just make this.

1 c. Wheat bran
4 c. warm water
2 Tbsp. Yeast
1 Tbsp. salt
2 Tbsp. butter
2 Tbsp. molasses
3 Tbsp. sugar(use in in yeast)
9 c. white flour(about)

Dissolve yeast and sugar in 2 cups of warm water. Add the rest of ingredients. Mix, knead and about 5 minutes by mixer or 10 minutes by hand. Let rise in bowl until double. Punch down and put into 4 loaf pans. Let rise. Bake @ 375 35-40 minutes. The secret to great bread is having the dough as sticky as possible with being able to still handle it.

Thanks Grandma for the amazing years of tutoring on how to make bread.

New Baked Potato

2011-11-01T03:00:00.000-04:00

As many potatoes as you want
Olive oil
Salt
Pepper
Parmesan cheese

Preheat the oven to 425F. Slice a potato almost all the way through into about 3mm slices. Arrange on a baking sheet, drizzle a bit of olive oil, making sure to get some into the cuts. Grind some salt and pepper over each potatoes.Put grated Parmesan cheese on top. About 40 minutes later you'll have beautiful potatoes ready to eat.

Grilled Chicken Bruschetta Pasta with Bacon

2011-06-01T07:29:00.000-04:00

This one was a big hit with Family!

1 lb chicken breasts
salt and black pepper, to taste
1 lb angel hair pasta
6 -8 medium size roma tomatoes(I had a ton of grape tomatoes so that's what I used)
1-2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2-4 garlic cloves, minced
fresh basil leaves, to taste
1/2 lb bacon, chopped into bite-sized pieces
2 garlic cloves, minced
1/2 cup tomato sauce
1 cup balsamic vinegar
1 tablespoon granulated sugar
basil leaves, cut into thin strips and Parmesan cheese, for garnish

Season both sides of chicken breasts with salt and black pepper. Grill. Slice into strips on a bias.
Boil pasta as per directions on box until al dente. Drain.

Wash, core and dice tomatoes. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

Chop bacon into bite-sized pieces, Cook in a large skillet. Drain off most of the grease, leaving some in the skillet to saute garlic and for flavor. Saute garlic in bacon grease for about 30-45 seconds, being careful not to brown garlic! Increase heat and add tomato mixture and stir.

In the pot used to boil noodles, add plain tomato sauce and bring to a boil. Add pasta back into pot and toss with tomato sauce. Add the tomato mixture and toss to coat. Transfer to a service platter or plate individually. Garnish with balsamic glaze, fresh basil, and Parmesan cheese.

Balsamic Glaze: (*This takes about 15 minutes.) Bring vinegar and sugar to a boil in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.

Adapted from the wonder Julianne at ourfamilykitchentable.blogspot.com

Lemon-Orzo Salad with Veggies and Chicken

2011-05-28T09:07:00.000-04:00

3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.
While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.
Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Sprinkle with feta.

Source: www.ourbestbites.com

Beef Taquitos

2011-05-01T20:02:00.000-04:00

1 T vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 glove garlic, minced
1 lb ground beef
1/2 cup salsa
2 t chili powder
1/2 t salt
1/4 t pepper
10 (6-inch)flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack

Heat the oven to 400 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with a damp paper towel. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, them bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and salsa!

from ourfamilykitchentable.blogspot.com

Pineapple Cupcakes

2011-04-25T09:14:00.000-04:00

These were a great find. Super easy, lowfat, and best of all with out an egg for our little guys with allergies.

18.25 oz box yellow cake mix
20 oz can crushed pineapple in juice (do not drain)

Mix on medium speed with electric mixer until fluffy.
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.

adapted from http://www.skinnytaste.com/

Granola Bars

2011-04-18T12:26:00.000-04:00

A friend the other day ask for a good Granola Bar recipe. This is a goody. Thanks to my friend Jodie for this one.

2 c. brown sugar
1 1/3 c. peanut butter (smooth or crunchy and we use sunbutter at our house with nut allergies)
1 c. corn syrup
4 tsp. vanilla
3 c. quick oats
3 c. rice crispies cereal
1 c. coconut

Optional:

1 c raisins
1 1/2 c chocolate chips(mini work great)

preheat oven to 350*. Prepare edged cookie sheet (or 9x13 pan if you want it thicker) with coating, non-stick spray, or parchment paper.

Mix the first 4 ingredients in a LARGE bowl. Stir in oats, rice crispies, and coconut until well blended. Fold in optional ingredients you are using.

Press HARD into pan. Bake for 15-20 minutes or until set and edges are browned. Cool COMPLETELY before cutting. Store in air tight container.

Sweet Potato Foil Packet Tacos

2011-04-11T19:20:00.000-04:00

This got two thumbs up from the kids, they devoured it.

1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach( I used more)
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Preheat oven to 425 degrees F.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.

serves 6

Peachy Avocado Salsa

2011-04-10T09:32:00.000-04:00

1 Can sliced peaches drained and diced(or2 mango's)
1 medium ripe avocado, diced
2c tomatoes, diced and seeded
1 T. lime juice
1/4 c onion, diced
2T fresh cilantro, diced
1 T cider vinegar
1-2 t jalapeno, chopped
1 garlic clove, minced
1/4t salt

Mix all together. Enjoy!

Pizza Rolls

2011-04-10T08:54:00.000-04:00

Got this from a friend about a year ago. Yum!

1 recipe of pizza dough
provolone cheese
pepperoni
spinach
marinara sauce
Italian seasoning
Parmesan cheese

Dived up pizza dough into five or six sections. Add provolone, pepperoni, and handful of spinach and then roll up. Spray with cooking spray. Sprinkle Italian seasoning and Parmesan cheese on top. Bake according the pizza dough recipe. Dip in marinara sauce.

Quinoa with Butternut Squash

2011-02-18T19:35:00.000-05:00

1 cup quinoa (brown variety shows off the squash and cranberries)
2 tablespoons olive oil plus a drop for the pumpkin seeds
1/2 red onion, finely diced
3/4 teaspoon chili powder
1 2-pound butternut squash, peeled and cut into 3/4-inch cubes
1 3/4 cups chicken stock
1 teaspoon salt, or to taste
1/2 cup pumpkin seeds
2 large handfuls baby spinach (about 2.5 ounces)
1/2 cup dried cranberries

Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 20 minutes.

Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.

Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Pumpkin Granola

2010-11-01T14:23:00.000-04:00

Yep, I'm on a serious pumpkin kick this fall. And if you haven't tried these, you should!

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas(I use sunflower seeds, its what i had)

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine oats, spices, and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

http://realmomkitchen.com/

Black Bean and Pumpkin Chili

2010-11-01T13:00:00.000-04:00

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey (I used chicken)
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Pumpkin Butter

2010-10-18T11:14:00.000-04:00

3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

Pumpkin Belgian Waffles

2010-10-03T21:30:00.000-04:00

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk (I used 2%)
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner

http://realmomkitchen.com

Speedy Wheat Hamburger Buns

2010-10-03T20:33:00.000-04:00

Adapted from Recipezaar

2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water (I used just 1 cup, and they still turned out nicely)
1/3 Cup Oil
1/4 Cup Sugar
1 Egg
1 Teaspoon Salt
2 Cups All-Purpose or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour

In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.

Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.

Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.

Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).

Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.

Yields 8 buns

Cold Szechuan Noodles

2010-09-03T17:00:00.000-04:00

Another yummy one from Julianne. Thanks!

3 T oil
3 T honey
1 T oriental sesame oil
1 T rice vinegar
1 T soy sauce
1 1/2 t grated gingerrooot
1 t crushed red pepper flakes
4 oz oriental noodles or broken up spaghetti, cooked and drained (I used whole wheat spaghetti and broke it in half.)
3 cups cooked and shredded chicken
1 cup finely chopped red cabbage
4 green onions, thinly sliced
2 shredded carrots
1 red bell pepper, chopped
1/2 cup dry-roasted peanuts

In small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, gingerroot, and red pepper flakes; blend well. Rinse cooked noodles in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots, and bell pepper. Pour dressing over salad; toss to mix. Sprinkle with peanuts.

Jonny's Sheet Cake

2010-08-27T14:24:00.000-04:00

3 Cups Flour
2 Cups Sugar
3 TBS Cocoa
1 Cup Oil
2 Eggs
1 Cup Buttermilk
1 Cup Hot Water
2 TSP Baking Soda
1 TSP Salt
1 TSP Cinnamon
1 TSP. Vanilla

Mix all together for 3 minutes

Temperature: 350^o

Cooking time: 25 Minutes

Chocolate Frosting

6 TBS Soft Butter
3 ½ Cups Powered Sugar
½ Cup Cocoa
½ TSP Vanilla
Pinch of Salt
Couple Drops of Orange Extract (optional, but good)
4-6 TBS Milk

Combine sugar and cocoa. Add butter, vanilla, and salt. Beat in enough milk to spreading consistency

Slow-Simmered Curried Chicken

2010-08-27T14:22:00.000-04:00

1 1/2 cups chopped onion
1 med green pepper, chopped
1 lb boneless/skinless chicken breasts or thighs
1 cup medium salsa
2 tsp grated fresh ginger (or less powder)
1/2 tsp garlic powder
1/2 tsp red pepper flakes (opt.)
1/4 cup chopped fresh cilantro
1 tsp sugar
1 tsp curry powder
3/4 tsp salt

Place onions and green pepper in bottom of crockpot. Top with chicken. Combine salsa, ginger, garlic powder, and pepper flakes in a small bowl; spoon over the chicken. Cook on LOW 5-6 hours or high 2-3 until chicken is done. Shred chicken. Combine cilantro, sugar, curry powder, and salt and stir into crockpot. Cook on HIGH 15 minutes or until hot. Serve with rice.

from:robinsonscook.blogspot.com

Key Lime Cupcakes

2010-08-25T15:09:00.001-04:00

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream or cream cheese frosting
4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Chicken Tortilla Soup

2010-08-25T14:56:00.000-04:00

2 chicken breast
1 can green chilies
2 garlic cloves, minced
1 yellow onion, diced
2 cans (15 ounces) diced tomatoes
1/2 to 1 cup of chicken broth
1 tsp cumin
salt and pepper
2 T cliantro, chopped
1 avocado, smashed with lime juice
1 lime juiced

1. Place Chicken in crockpot
2. Combine chilies, garlic, tomatoes, 1/2 cup broth, and cumin. Pour over chicken.
3.Cover cook on low for 6 hours, high for 3 hours until chicken is tender. Remove chicken; shred return to slow cooker. Add addition broth if necessary.
4. Serve in bowls topped with cheese, avocado, lime juice, sour cream and tortilla strips.

Oatmeal Pancake Mix

2010-08-25T14:53:00.000-04:00

*Makes 10 cups of dry mix
*1 cup of mix will make about 6-7 4-inch pancakes.

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

from: http://ourfamilykitchentable.blogspot.com/

Sweet Sesame Dressing

2010-02-26T21:58:00.001-05:00

2/3 cup rice vinegar
1 cup canola oil
2 Tbsp sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbsp soy sauce
1/2 cup sugar
4 Tbsp sesame seeds

Pour all ingredients into a mason jar and shake vigorously. For optimal flavor, make ahead of time and store in the fridge. Shake to blend before each use.

Rumbi Island Easy Mango Chicken and Rice

2010-01-16T09:38:00.000-05:00

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa(Costco stuff works great)
Cumin to taste
Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired.

sisterscafe.com

Spiced Carrot Waffles

2010-01-14T11:36:00.000-05:00

1 1/4 c. all-purpose flour
1/2 c whole wheat flour
3 tsp. baking powder
1 tsp cinnamon
1/4 tsp nutmeg
½ tsp salt
2 eggs, divided
1 cup packed shredded carrot
1 ¾ c. milk
½ c. oil

Sift together dry. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into dry. Beat whites in a separate bowl until soft peaks form. Fold in whites, leaving a few fluffs.

Bake on hot waffle iron.

Nat's Notes:
1. For buttermilk waffles, substitute 2 c. buttermilk for regular milk. Add ½ tsp baking soda and reduce baking soda to 2 tsp

Cinnamon Cream Syrup

2009-10-19T13:58:00.000-04:00

We got this delicious recipe from our RS cookbook. The cream adds such a yummy, rich flavor. Andy said it's the best syrup he's ever had, so we had to share!

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp ground cinnamon
1/2 c cup whipping cream

Stir sugar, corn syrup, water, and cinnamon together. Stirring constantly, boil 2 minutes over medium heat. Remove from heat and cool for just a few minutes, then stir in cream.

(I used whipped cream I had frozen, so I just dumped 4 ice cubes in after boiling and stirred till they were melted)

No Yeast Sweet Rolls

2009-10-15T16:11:00.000-04:00

adapted from Fine Cooking

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Orange Roll Filling:
4T butter, softened
1/2 C sugar
zest from one orange

Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice

Preheat the oven to 400 degrees.
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.
Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you're used to. Don't add anymore flour! Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.

Roll the dough into a rectangle, about 12x15 inches. Now put your filling on and cut then place in ceramic pie pan and they were perfect. Bake for 20-25 minutes or until the tops are golden brown. When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat those suckers warm. They are so soft and tender and delicious! You'll be so surprised.

Stuffed French Toast

2009-10-05T10:56:00.000-04:00

The stuffing:

4 oz Cream cheese (softened)
1/4 cup powdered sugar
1/4-1/3 of the container of cool whip

Mix cream cheese and powdered sugar until smooth. Fold in cool whip.
The toast part:

Loaf of bread
Milk
Eggs
Cinnamon

Spread filling on bread like making a sandwich top with another slice. Dip in the egg, milk, and cinnamon mixture. Cook until done. Enjoy!

Pineapple and Green Chile Chicken Tacos

2009-08-14T10:55:00.000-04:00

Such a yummy recipe thanks Poulsen's.

3 lbs boneless, skinless chicken breasts (or you could use pork)
1 (20 ounce can) crushed pineapple with juices (I used tibits because that what I had.)
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar

Combine all ingredients in the crock pot and cook on high for 4 hours or on low for 6 to 8hours. (If you use frozen meat, it will take longer--so plan for it.) Take out the chicken about 30 min-1 hour before you are ready to serve. Shred chicken, season to taste with salt and pepper. Add back into crockpot with the juices for 30 min-1 hour. Serve in tortillas with desired toppings.

Crock Pot Chicken Tortilla Soup

2009-07-11T14:38:00.000-04:00

4 chicken breast halves (I've used 3 big ones and had it turn out great)

2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

French Bread

2009-04-01T15:44:00.000-04:00

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
2 tsp. salt

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

From http://everydayfoodstorage.net

Azteca Squash Soup

2009-03-31T18:42:00.000-04:00

from Bon Appetit, Dec 2008

1 1/2 lb butternut squash, halved lengthwise, seeded
1 T olive oil
1 3/4 c chopped onion
1 c chopped celery
2 garlic cloves, chopped
6 cups (or more) vegetable or chicken broth, divided
1 tsp cumin
1 c canned black beans, rinsed, drained
1 c frozen corn
1 c chopped red bell pepper
1/4 c chopped fresh cilantro plus sprigs for garnish
1 T chopped fresh thyme
1 tsp minced seeded serrano chile
Salt
Plain nonfat yogurt or sour cream

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray. Sprinkle the insides of the squash halves with salt and pepper. Arrange, cut side down, on prepared sheet. Roast squash until tender, around an hour. (Mine only took 45 minutes, but I think my squash was smaller.) Turn squash, cut-side up and cool. Scoop out flesh into a medium bowl.

Heat oil in a large pot over medium heat. Saute onion until pale golden, about 10 minutes. Add celery and garlic; stir and cook for another minute. Add broth; cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups of broth and cumin. Cover and simmer another 20 minutes to blend flavors.

Puree soup using an immersion blender or work in batches using a blender and return soup to the pot. If you'd like to soup to be thicker, add more broth until you reach the desired consistency. Add black beans, corn, red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer for 10 minutes. Season to taste with salt and pepper. Garnish each soup bowl with yogurt/sour cream and a sprig of cilantro. Tortilla chips are also a great garnish. Serves 6.

Rolls

2009-03-26T23:08:00.000-04:00

This is my new yummy roll recipes. Warning it makes a ton. So I half it.
* 4 c. scalded milk (heat milk in a saucepan until it is super hot)
* 1 c. sugar
* 1 c. oil
* 4 eggs
* 1T. salt
* 3 pkg of yeast
Mix together sugar, oil, eggs, salt and milk. Stir in yeast.

*add 5 c. of flour(I did half whole wheat)- mix and let sit until it is bubbly
* add 5 more cups of flour
* Knead dough
* scrape out of bowl
* oil bowl
* place kneaded dough back into bowl and let it rise
* punch it out and knead
* let it rise a second time
* Divide dough into 4 balls
* roll out each ball into a flat circle and spread butter on dough
* using a pizza cutter cut 16 triangles (like you would with a pizza
* starting with the wide end of the triangle roll it like a croissant and place on an ungreased cookie sheet
* Bake at 350 for around 20 minutes

Chicken cordon bleu

2009-02-26T17:37:00.000-05:00

Chicken Cordon Bleu
adapted from Taste of Home

4 boneless, skinless chicken breasts
2 T butter, softened
1 tsp dried thyme
4 slices of deli ham
4 slices of swiss cheese
8 bacon strips (I use turkey bacon)
2 eggs
½ c milk
½ c flour
¾ dry bread crumbs
½ tsp garlic powder
1 tsp dried oregano
¼ c shredded Parmesan

Butterfly chicken breasts, leaving a “hinge” on one side. Pound a little flatter, if you like. Spread butter on the insides, sprinkle with thyme and top with a slice of ham and cheese. Roll up chicken. Wrap each with one or two slices of bacon and secure all with toothpicks.

In a small bowl, beat eggs and milk. Place flour in another bowl. Combine bread crumbs, garlic powder, oregano and cheese in another bowl. Dip each chicken into the flour mixture, then into the egg mixture, then coat with bread crumbs.

Place on a greased baking sheet. Bake, uncovered at 350 for 40-45 min or until chicken juices run clear. Remove toothpicks before serving. Makes 4 servings.

Refried Beans

2009-02-11T09:11:00.000-05:00

Refried beans (We love these at our house)

1 lb dry pinto beans(soak over night)
1 onion (diced)
3 garlic cloves (minced)
2 cups water
3 cups chicken broth
1 T. ground cumin
2 t. chili powder
1 1/2 t. oregano
1 t. salt

Soak dry beans overnight. Put everything in the crock pot cook on high 6-8 hours. Take out some of the juices. Blend in a food processor until consistency wanted.(if to thick add some juices back)

APRICOT CHICKEN

2009-02-07T20:15:00.000-05:00

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1 (16-ounce) can apricot halves, undrained
1/2 cup orange juice
2 tablespoons lite soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
3/4 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
2 teaspoons vegetable oil
6 green onions, thinly sliced
1/4 cup chopped fresh cilantro

Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.
Drain apricots, reserving liquid. Coarsely chop apricots.
Stir together reserved liquid, apricots, juice, and next 3 ingredients.
Combine flour and pepper; dredge chicken in flour mixture.
Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro.

Chicken, Avocado, & Green Onion Soup

2009-02-06T11:12:00.000-05:00

2 1/2 pints chicken stock
1/2 fresh chili pepper, seeded
2 skinless, boneless chicken breasts
1 avocado, diced
4 green onions, finely sliced
1 14 ounce can garbanzo beans, drained and rinsed
Salt & Pepper

Add chicken stock, chicken and chili pepper to a soup pot and heat to simmering. Simmer until chicken is cooked through - about 15 minutes. Remove from heat. Remove chicken and cool until ready to shred. Pour stock into a food processor and blend until smooth. Reheat broth and all other ingredients. Salt and pepper to taste. Serve hot with lemon and lime wedges, fresh cilantro, tortilla strips, and chili pepper flakes on the side.

Chipotle Chicken Salad

2009-02-04T07:06:00.001-05:00

Salad:
Romaine lettuce
2 boneless skinless chicken breasts, cooked & chopped
Tomatoes, chopped
Avocado, diced
Red onion, sliced
black beans (1 can) rinsed and drained
corn (1 can) drained

Dressing:
2/3 c. sour cream
1/3 c. cilantro, chopped
1 tbs. chipotle chili canned in adobo sauce
1 tsp. cumin
1 tsp. chili powder
juice from one lime

Serve with tortilla chips and enjoy!

Tuscan Bean Soup

2009-01-05T11:08:00.000-05:00

Tuscan Bean Soup
from 1001 Low-Fat Soups and Stews by Sue Spitler and Linda R. Yoakam

2 c. white beans, drained (Cannellini or Great Northern)
1 c. onion, chopped
3 medium carrots, diced
2 cloves garlic, minced
2 T olive oil
8 oz deli ham, chopped
3 c. chicken broth, divided
½ tsp dried thyme
½ tsp dried marjoram
½ tsp dried rosemary
1/8 tsp black pepper
1/8 tsp crushed red pepper
1 c Italian diced tomatoes
Salt, to taste

Saute onion, carrots and garlic in oil in a large saucepan until onions are lightly browned, 5-8 min. Add ham and saute 2 minutes longer. Add 2 cups broth, herbs and peppers.

Process 1 ½ c beans and remaining 1 c broth in blender or food processor until smooth; add to soup and heat to boiling. Reduce heat and simmer, covered, 35-45 minutes, stirring frequently. Add remaining beans and tomatoes with liquid; simmer 10 minutes more. Season to taste with salt. Makes 6 servings.

Beef and Bean Burritos

2008-12-06T20:26:00.001-05:00

1 lb bag of pink or pinto beans, rinsed and soaked
2 lb ground beef
7 cups of water
2 cloves of garlic minced
1 poblano pepper, diced
1 onion chopped fine
1 Tsp oregano
2 Tbs. salt
1 Tbs. cumin
2 Tbs. chili powder

Cook on LOW 8 hours. Serve in heated oversized tortillas and add:
salsa, cheese, sour cream, & guacamole.

*Serve with Spanish rice.

Orange Chicken

2008-12-06T20:23:00.000-05:00

1 lb. chicken, diced
1- 8 oz. can sliced water chestnuts, drained
3 cups orange juice
grated peel of 1 orange
3 Tbs. soy sauce
2 tsp. grated gingerroot
1 clove garlic, minced
2 cups dry brown rice
2 cups chicken broth
1- 10 oz. bag frozen broccoli florets

Put all into crock-pot, except broccoli, and cook on LOW 6-7 hours (edited). 1 hour before serving, add broccoli and continue cooking. Do not stir until ready to serve.

Win an Apron

2008-11-24T20:33:00.000-05:00

So if you are wanting a cute new apron you can Win one at Epicurean Style . They have some of the cutest aprons around!

Brazilian Black Bean Soup

2008-11-12T19:34:00.000-05:00

1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.
Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.

http://allrecipes.com/Recipe/Brazilian-Black-Bean-Soup/Detail.aspx

Creamy Chicken Noodle Soup

2008-11-11T18:28:00.000-05:00

I got this recipe from our friends the Poulsen's. Its so yummy!

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 onion, chopped
2 qt. water
2 large carrots, sliced
2 celery stalks, sliced
1-1/2 teaspoons dried parsley
1/4 teaspoon ground sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and tear into big chunks. Set chicken aside. The liquid will reduce so you will need to add 2 or 3 cans of chicken broth and bring broth back to a boil. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce:

¾ cup butter
1 cup flour
4 cups milk
1/2 to 1 t lemon juice

Over medium heat, melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness. Stir chicken into soup! Serve warm with some yummy bread or biscuits!
Note: Once the cream sauce has thickened, do not allow to boil as it may separate.

Curried Rice Salad

2008-11-10T08:15:00.001-05:00

Dressing

1/4 oil
2 tbsp. honey
2 tbsp. lime juice (I use lemon if I don't have lime)
2 tbsp. apple cider vinegar
1 tsp. salt
1 tsp. curry powder (or more per taste)

Mix all ingredients in a small bowl.

Salad:

4 cups cooked brown rice(or whatever grains you want buckwheat, millet, etc.)
8 oz mandarin oranges, drained
1 cup red grapes, halved
1/2 celery, sliced thin
1 cup apple. diced
1 cup pineapple tidbits(we like more)
3 cups cooked, diced chicken

Put all ingredients in large bowl. Pour dressing over the top and mix. Enjoy!

Taco Seasoning

2008-11-03T13:19:00.000-05:00

Taco Seasoning

To make about the equivalent of one seasoning packet (3-4 T):

1 T flour
1 T chili powder
1 tsp cumin
1 tsp oregano
1 tsp cocoa
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp. coriander

To make about one cup or 4-5 packets worth of seasoning:

1/4 c flour
1/4 c chili powder
4 tsp cumin
4 tsp oregano
4 tsp cocoa
4 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander

Combine all well and store in an airtight container. Use 3-4 T of seasoning plus about 1/3-1/2 c water to season about 1 lb of ground meat for tacos. (Depending on how strong and saucy you like it.)

Notes:
1. If you don't have coriander, it won't be the end of the world.
2. If you want it spicier, add more cayenne.

Glazed Doughnuts

2008-10-28T19:41:00.001-04:00

Glazed Doughnuts Recipe
makes 18 doughnuts
ready in 2 hours 40 minutes

INGREDIENTS
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees) it seriously needs to be warm
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

For the glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

DIRECTIONS
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until it's like a smooth lump. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 325 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep some paper towels under racks for easier clean up.

Oh Mommy Pork Tenderloin

2008-10-22T16:39:00.000-04:00

My friend brought us this after we had our baby, and I finally remembered to get the recipe! Too bad it needs to marinate, I guess I'll have to make it tomorrow instead of today. It was SOO yummy when she brought it to us, and the drippings made great gravy.

5 Tbs. soy sauce
2 Tbs. olive oil
2 minced garlic cloves
2 tsp. brown sugar
1 tsp. ground ginger
1 tsp. pepper
2 (1 lb) pork tenderloin pieces (or larger piece and adjust cooking time appropriately)

Mix all ingredients in a large ziploc bag. Add the meat.
Marinate in the fridge for as long as possible. Mine was about 4.5 hours
Cook uncovered in a pan sprayed with cooking spray for 25-35 minutes at 425, or until it reaches 160 degrees.
Let stand for 5 minutes before slicing and serve with the pan drippings (or make gravy like we did).

Yummy Granola

2008-10-09T09:15:00.000-04:00

Yummy Granola

6 cups oats
1 cup nuts, chopped
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup flaxseeds
3/4 cup coconut
2 teaspoons cinnamon
2 Tablespoons brown sugar
1 teaspoon salt
1 cup honey
1 Tablespoon vanilla
3/4 cup oil
1/2 cup raisins
1/2 cup craisins

Mix together: oats, nuts, sesame seeds, sunflower seeds, flaxseeds, coconut, cinnamon, salt and sugar in a large bowl. In another bowl, mix: honey, vanilla and oil. stir together and spread on a large cookie sheet with sides. (aka jellyroll pan.) Bake at 350 degrees for 20 minutes, stirring halfway. Stir in raisins and craisins. Store in an airtight container. (I use an old gallon ice cream bucket, and this recipe fills it.)

Pumpkin Cheesecake Swirl Brownies

2008-10-06T12:54:00.001-04:00

Brownie Batter:

3/4 cup butter, melted
1 cup sugar
1 T vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 T flour
1/2 cup pumpkin puree
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.

For the Brownies:
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:
In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving.

Mexican Crockpot Chicken

2008-09-18T11:28:00.000-04:00

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. skinless, boneless chicken breast

(this recipe can be easily halved but make a full batch and freeze the leftovers for another meal! Good menu planning!)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

BYU Brownie

2008-09-18T11:27:00.000-04:00

from the BYU Magazine

1 C butter
1/2 C cocoa
2 Tbsp honey
4 eggs
2 C sugar
1 3/4 C flour
1/2 Tbsp baking powder
1/2 tsp salt
1 C chopped walnuts (I left these out)
12 oz. chocolate icing (I used the recipe for the mint icing below but just added about 1/3 C of cocoa and left out the mint extract and green food coloring)

Mint Icing|

5 Tbsp butter
dash of salt
3 Tbsp milk
1 Tbsp light corn syrup
2 1/3 C powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing. Soften butter. Add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Rosemary Chicken Pizza

2008-09-18T11:23:00.000-04:00

1 large lemon grilled chicken breast, thinly sliced
1/2 red onion, thinly sliced
1/2 cup sun-dried tomatoes packed in olive oil
2 cups shredded mozzarella cheese, divided
2 garlic cloves, pressed
1/4 cup fresh parsley, chopped (or 1 Tbsp. dried)
1 Tbsp. fresh rosemary, chopped (for 1 tsp. dried)
1/2 tsp. Kosher salt
1/4 tsp. ground pepper

A batch of your favorite pizza dough

Toss all ingredients together with 1 1/2 cup cheese. Spread mixture over dough and sprinkle with remaining 1/2 cup cheese. Bake at 400 for approximately 20 minutes until golden brown. let rest for several minutes then cut into wedges and serve!

Lemon Grilled Chicken

2 chicken breasts
juice of one lemon
1 Tbsp. oil
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano

Marinate chicken overnight or for several hours. Grill. Yum! This is perfect for salads too.

Basic Muffins

2008-09-15T13:23:00.001-04:00

3 cups flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
10 T. butter, soften
1 cup minus 1 T. sugar
2 large eggs
1 1/2 cups plain low-fat yogurt

Cream butter and sugar. Add eggs. Combine dry ingredients. Alternating add dry ingredients and yogurt. Then you can add any kind of berries, nuts etc. Bake @375 25-30 minutes.

Soft Chocolate Chip Cookies

2008-09-07T10:20:00.000-04:00

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Pepper Chicken

2008-08-16T11:35:00.000-04:00

I have to thank my Visiting Teacher for this one.

2 Tbsp olive oil
2 large green, red or yellow peppers(diced)
1 can tomatoes
1 onion (diced)
1 tsp salt
2-3 chicken breast

Add all ingreidnets to a crockpot. Cook on high for 4 hours or low for 6 hours. Serve over rice and with a dollop of sour cream!

Wedding Cakes

2008-08-16T11:28:00.000-04:00

Sorry I havn't posted any new recipes in a while. With the recent news of my son being allergic to milk, wheat, eggs, peanuts, and soy I have been on the hunt for allergy free recipes. And honestly, they really aren't that yummy. But I have done a few wedding cakes in the past few months. Its been fun and I think that they have turned out nice.

Greek Chicken and Potatoes

2008-05-25T18:14:00.000-04:00

45 min | 10 min prep | SERVES 4

2	boneless skinless chicken breasts, cut in 3/4 inch cubes
2	cups potatoes, cubed
3	cloves garlic, minced
1	chicken bouillon cube, dissolved in
3/8	cup water
1/4	cup olive oil
1/4	cup fresh lemon juice
1	teaspoon dried oregano
	salt and pepper

Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
Evenly mix chicken, potatoes, and garlic in the pan.
Season with salt and pepper.
Pour the chicken bouillon over chicken, potatoes, and garlic.
Whisk olive oil, lemon juice and crumbled oregano together.
Pour evenly over chicken and potatoes.
Bake approximately 30-40 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

http://www.recipezaar.com/93596

Homemade Samoas (a.k.a. Caramel de-Lites)

2008-05-24T12:50:00.002-04:00

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Garlic Lime Chicken

2008-05-24T12:50:00.001-04:00

1/2 cup Lime juice
1/4 cup cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1 T. coriander
2 t. pepper
1 t. paprika
1/4 cup oil

Mix all ingredients and marinade 8 hours or overnight. Brown the chicken and then cook 30 -35 minutes on 375 degrees or until juices run clear.

CHICKEN WON-TON SALAD

2008-05-24T12:47:00.000-04:00

1 head lettuce (it actually looks like my mom did a mix of romaine & iceberg)
slivered almonds
green onions
fried won-tons
chicken (cooked, cubed and browned in soy sauce)

DRESSING:

1/2 C. vegetable oil
1/3 C. apple cider vinegar
1/4 C. sugar
1 tsp. salt
1/2 tsp. pepper

The recipe isn't very specific on quantities, except for the dressing.

Lemon Chicken

2008-05-22T16:31:00.000-04:00

2 Boneless, skinless chicken breasts, cut into pieces
1 egg yolk
1 dash pepper
1 Tbsp. soy sauce

3 Tbsp. cornstarch
3 Tbsp. flour

Soak chicken breasts in egg yolk, soy sauce and pepper for at least 30 mintues.

Coat each piece of chicken in a mixture of cornstarch and flour. fry chicken in hot oil. Drain chicken on a plate covered with paper towels.

Service with rice and lemon sauce (below).

Sauce:

3/4 to 1 cup sugar
1/3 cup lemon juice
2 Tbsp. butter
2 Tbsp. cornstarch
1 cup water

In medium saucepan mix together sugar and corn starch. Then add remaining ingredients. Bring to boil stirring constantly. Cook until thickened.

Pineapple Cake

2008-05-13T11:01:00.000-04:00

2 c sugar
2 eggs
2 c flour
1 tsp vanilla
1 tsp baking soda
1 can crushed pineapple with juice

Cream eggs and sugar. Add everything else and mix. Pour onto greased cookie sheet (with sides) and bake 25-30 minutes at 350. Frost with cream cheese frosting.

(we have also made it in a 9 x 13 cake pan, it is good both ways)

Couscous Salad with Dried Cherries

2008-04-08T14:01:00.000-04:00

cup chicken broth
¾ cup uncooked couscous
½ cup dried cherries (can also use dried cranberries)
½ cup chopped carrot
½ cup chopped unpeeled cucumber
½ cup sliced green onions
¼ cup pine nuts, toasted
3 tablespoons Balsamic vinegar
1 tablespoon Olive Oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Directions:

In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from heat.
Let stand for 5 minutes. Fluff with a fork and cool.
In a large bowl combine the couscous, cherries, carrot, cucumber, onions and pinenuts.
In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Lion House Sweet & Sour Meatballs

2008-04-01T12:28:00.000-04:00

MEATBALLS:

1-1 1/2 lbs. lean ground beef
3/4 c. rolled oats
2 eggs, slightly beaten
1/2 c. finely chopped onion (or I like to use a palm full of dried onion)
1/2 c. milk
1 t. salt
1 t. worcestershire sauce
pepper

Combine ingredients. Mix well. Form into 12 balls, each about 2 inches. Place in casserole dish. Cover with sauce (below). Bake at 350 for 30 minutes. Serve over rice.

SAUCE:

1 c. brown sugar
1/2 c. apple cidar vinegar (just not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce

Combine ingredients & blend thoroughly. Heat in sauce pan and pour over meatballs.

Happy 100th Recipe - Scotch Bars

2008-03-07T10:58:00.000-05:00

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 1/2 cups oats
1 pkg butterscotch chips

Preheat over 350. Grease 9x13 pan. Combine flour, baking powder, baking soda and slat in bowl set aside. In mixing bowl, combine butter or margarine, sugars, and eggs. Beat until creamy. Gradually blend in flour mixture, oats and butterscotch chips. Pour in pan. Bake at 350 for 30 minutes. Cool, cut into bars.

Breaded Ranch Chicken

2008-03-01T10:35:00.001-05:00

3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix
1/2 C. butter or margarine, melted
Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9/13 baking dish. Bake, uncovered, 350 for 45 minutes or until juices run clear.

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2008-02-29T13:59:00.000-05:00

2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
4oz can diced green chilies
5 cloves fresh garlic, minced
314oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper

½ Cup sour cream
¼ Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

Whole Wheat Bread

2008-02-18T15:02:00.000-05:00

If only I could share the way my house smells now!

2 Tbsp. yeast
1/2 cup warm water
5 cups warm water
2 Tbsp. salt
2/3 cup oil
2/3 cup honey or sugar
12 cups whole wheat flour (or you do 9 cups whole wheat and 3 cups white flour)

Mix frost 6 ingredients and gradually knead in the flour. Knead 5 minutes. Let rise until double in size. Shape into 4 loaves and rise until double in size about 30 minutes. Bake at 425 for 35-40 minutes.

Apple Puffed Pancakes

2008-01-31T19:30:00.000-05:00

(aka German pancakes with apple!)

2 apples, peeled and thinly sliced
1/4 cup butter
1 cup flour
3 T sugar
6 eggs
1 1/2 cups milk
1/4 tsp salt
1 tsp cinnamon
5 T brown sugar (optional)

Preheat oven to 425. Melt butter in 9x13 baking dish in oven. Add apples and bake until sizzling. While apples are cooking, combine and beat well the flour, sugar, eggs, milk, salt, and cinnamon. Pour mixture over apples and sprinkle with brown sugar. Bake at 425 for 20-25 minutes.

Honey-Rosemary Chicken with Potatoes

2008-01-17T14:51:00.000-05:00

12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes or whatever
2 medium onions, cut into thin wedges
4 garlic cloves, minced
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt 1/4 teaspoon freshly ground pepper

Directions

1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.

3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Hearty Chicken Soup

2008-01-17T12:55:00.000-05:00

2 Tablespoons extra virgin olive oil
2 carrots, peeled and diced
2 stalks of celery, diced
½ Cup red bell pepper, finely diced
½ Cup white onion, finely diced
2 Tablespoons jalapeno, minced (seeded removed)
3 cloves garlic, minced
2 14 oz cans chicken broth
3 Tablespoons tomato paste
1 can northern beans, undrained (white beans)
1 can drained corn kernels
2 Cups thinly sliced fresh spinach leaves, stems removed
2 large boneless skinless chicken breasts, cooked and chopped or shredded
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 Tablespoons Hidden Valley Ranch Seasoning Mix

1. Heat olive oil in a large dutch oven or pot over medium heat. Saute carrots, celery, bell pepper, onion and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.

2. Stir in remaining ingredients, reduce heat to low and simmer for 20 minutes. Serve with fresh rolls. Enjoy!

Spicy Chicken Artichoke Pasta with Broccoli

2008-01-17T12:54:00.001-05:00

1 lb pasta noodles of choice
2 Tablespoons extra virgin olive oil
½ Cup finely diced white onion
1 teaspoon red pepper flakes
1 Cup cooked shredded chicken breast, lightly seasoned
2 Cups steamed broccoli florets (I boil them in water for 3 min, then rinse with cold water)
¼ Cup extra virgin olive oil
1 clove fresh garlic, minced
¼ Cup marinated artichoke hearts from jar that have been chopped in food processor slightly
Salt and pepper to taste

1. Cook pasta according to package directions, drain and set aside.
2. Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute onion and red pepper flakes until onions are translucent and tender, about 4-5 minutes. Stir in chicken and broccoli. Reduce heat to low and set aside.
3. In a large dutch oven or pot heat ¼ Cup olive oil over medium heat. Stir in minced garlic and cook for 1 minute. Stir in cooked pasta, chicken mixture and artichoke spread. Reduce heat to low. Stir until well combined and season with salt and pepper to taste. Serve with garlic bread and Enjoy!

Ginger Chicken

2008-01-16T11:18:00.000-05:00

6 Boned chicken breasts (1 ¼ pounds)
1/3 c. flour
1 Tb. Vegetable oil
½ c. fruit juice (orange, apple, pineapple)
2 T. Honey
2 T. soy sauce
1 T. grated ginger root
1 T. minced garlic

Slice chicken into 2 inch pieces. Coat with flour. Cook chicken 3 to 4 minutes per side until lightly browned outside yet slightly pink in the center. In a bowl mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times on or two minutes until chicken is no longer pink and sauce thickens. If sauce becomes too thick, stir in ¼ cup water. Serve over rice.

Green Chile Chicken

2008-01-16T11:06:00.000-05:00

Chicken breasts (3 or 4)
2 t. chile powder
¼ -½ t. cayenne pepper
1 t. ground cumin
1 t. salt
2 cloves garlic pressed
½ c. diced onions
1 4 oz can diced green chilies

¾ c. chicken broth (this is optional if you are using frozen breasts since they have extra broth added.) ½ c. sour cream (add at the very end)

Optional: 1-2 cans great northern beans or other white beans

Cook in crock-pot several hours until chicken is done. Serve on tortillas with anything else that sounds good (black beans, cheese, sour cream), or serve over rice.

Chocolate Gingerbread Dough

2007-12-11T09:07:00.000-05:00

1 cup butter/marg.
2/3 cup sugar
2/3 cup molasses
1 ½ tsp vanilla
1 beaten egg
4 cups flour
1/3 cup cocoa
¾ tsp. baking soda
1 ½ tsp cinnamon
1 tsp ginger
½ tsp ground cloves

Chill for 2 hours.

Cover the backside of a cookie sheet with foil. Oil foil and roll out
dough 1/4”-3/8” thick. Bake at 350° 8-10 min.
Cut ginger bread house shapes immediately after removing from
the oven. Let them harden overnight.

Vanilla dough: Use light corn syrup instead of molasses and omit
cocoa and spices.

Gingerbread dough: Substitute brown sugar for white sugar and
omit the cocoa.

Merangue Royal Icing

3 Tbsp. Merangue powder
1 tsp cream of tartar
6-7 Tbsp. warm water
4 cups powdered sugar

Mix all ingredients together. Blend at low speed till mixed. Beat at med speed 7-10 min. till light and fluffy. Keep unused portion covered with a damp cloth. (May store in fridge and re-whip)
If you want the template for the houses just let me know an I'll email you those!

Oatmeal Waffles

2007-12-01T07:00:00.001-05:00

2 cups oats (quick or slow)
3/4 cup flour (white or whole wheat)
1/2 teaspoon salt
1 1/2 cups water or milk
1 tablespoon baking powder
2 beaten eggs
1 tablespoon molasses
2 tablespoons oil

1. Measure oats into bowl and add the milk. Let them soak for about 5 minutes.
2. Add the rest of the ingredients and mix well.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

Curried Turkey Chowder

2007-11-08T16:26:00.000-05:00

2 cups water
2 1/2 T. chicken bouillon granules
½ cup diced green onions
1 t. curry powder
3 carrots peeled and chopped
¼ t. cayenne pepper
3 ribs diced celery
salt & white pepper to taste
2 cups cream
2 cups chopped turkey breast

Roux for soup:

½ cup butter
½ cup all-purpose flour

In a stockpot combine water and veggies. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender.
Season with curry powder, chicken bouillon, and cayenne pepper.
Add turkey breast
(Roux) In a small saucepan melt butter and slowly add flour. Stir constantly. Slowly add cream continuing to stir. Heat, but do not boil.
Add roux slowly to turkey and veggies.
Heat thoroughly. Salt and pepper to taste.
Serve with warm crusty bread.

Baked Potato-and-Broccoli Soup

2007-10-31T20:30:00.001-04:00

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

myrecipes.com

Pumpkin and Black Bean Burritos

2007-10-22T14:46:00.000-04:00

I haven't made this yet but it sounded interesting. Well let you know once we do.

1 medium onion, chopped
2 cloves of garlic, minced
2 tbsp canned green chilies
2 tsp cumin
1/2 tsp salt
1 can black beans, drained and rinsed
1 cup pumpkin puree
Handful of fresh cilantro
juice from 1/2 of a lime
2 tsp hot sauce
3 large tortillas

Preheat oven to 350F. In a skillet coated with cooking spray, saute onions, garlic, and chiles over medium heat until onions are soft. Add cumin and salt, cook for another minute or two, and remove from heat. Combine with remaining ingredients, except tortillas, in food processor and pulse to combine. Place 1 cup of filling on each tortilla and roll up and place in a baking dish coated with cooking spray, seam side down. Bake for about 15-20 minutes, or until heated through. Serve with salsa and sour cream if desired.

Chocolate Chocolate Chip Cookies

2007-09-25T14:44:00.000-04:00

• 3 ¼ cups flour
• 1 large pkg. chocolate instant pudding
• 1 ½ tsp. baking soda
• 1 ½ tsp. vanilla
• 1 ½ cups butter
• 3 eggs
• 1 cup brown sugar
• ½ cup sugar
• 1 ½ nuts(optional)
• 3 cups of chocolate, peanut butter, mint, white chips or whatever.

Mix flour and baking soda, set aside. Cream
together butter and sugars. Add vanilla and eggs.
Gradually add chocolate pudding. Add flour
mixture. Add Chips and nuts. Bake 8-10 minutes
at 350.

Crockpot Salsa Chicken

2007-09-24T16:13:00.000-04:00

Here is one of our new favourites! We were amazed at how good it was!

1 can black beans, drained
1 can whole kernel corn, drained
1 1/2 cups salsa
4 boneless, skinless chicken breasts or thighs

Combine ingredients in crockpot. Cook on low 7-9 hours or on high 4-5 hours. Shred chicken with two forks and stir mixture. Eat burrito style or over rice, with desired toppings (lettuce, tomatoes, cheese, cilantro, etc).

Banana Crumb Muffins

2007-09-18T18:10:00.000-04:00

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

allrecipes.com

Outrageous Chocolate Chip Cookies

2007-09-09T19:16:00.000-04:00

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
www.allrecipes.com

Thai Chicken Fettuccine

2007-08-29T13:06:00.000-04:00

So its a winner!

1 cup salsa

1/4 cup creamy peanut butter

2 tablespoons orange juice

2 tablespoons honey

1 teaspoon soy sauce

8 ounces uncooked fettuccine

3/4 pound boneless skinless chicken breasts, cut into strips

1 tablespoon vegetable oil

1 medium sweet red pepper, julienned

1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until browned. Add red pepper; cook and stir until crisp-tender. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.

http://recipes.bestsimplerecipes.com

Beef Noodle Bowl

2007-08-29T08:21:00.000-04:00

• 8 oz. linguine or spaghetti (uncooked)
• 3 cups broccoli florets
• 3 medium carrots (peeled and sliced)
• 2 tsp. vegetable oil
• 1 lb beef sirloin steak or chicken (cut in
strips)
• ¼ cup zesty Italian dressing
• ¼-½ cup teriyaki sauce
• 1 tsp. ground ginger

Cook pasta, adding broccoli and carrots for the
last few minutes of the cooking time. Drain pasta
mixture.
Meanwhile, heat oil in large nonstick skillet. Add
meat; cook until browned on all sides. Stir in
Italian dressing, teriyaki sauce, and ginger. Cook
until sauce thickens and meat is done, stirring
occasionally. Toss pasta and meat mixtures in
large serving bowl. Makes 4 servings, about 2
cups each.

This one is from Andy and Michelle and is now one of our new favorites. Its fast yummy and easy!

2007-07-07T12:21:00.000-04:00

Zucchini Quiche

1 Cup Bisquick
4 eggs
2 Cups thinly sliced or shredded zucchini
1 thinly sliced onion
1/2 Cup grated Parmesan cheese
1/2 Cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Mix all ingredients well.
Let stand (at room temperature) for 10-15 minutes.
Pour into pie pan.
Bake at 350 degrees for 20-25 minutes, or until golden brown.
(Optional) Top with cheese for last few minutes of baking.

Reference: http://www.recipezaar.com/51451

Curried Winter Vegetable Soup

2007-01-23T16:25:00.000-05:00

3 tablespoons vegetable oil
2 medium eggplant, peel half of each one and chop into bite-size pieces
1 small head cauliflower, cored and cut into florets
2 Yukon gold potatoes, peeled and diced into about one-inch chunks
1 large red bell pepper, chopped
1 large onion, chopped
3 cloves garlic, chopped
Salt and freshly ground black pepper
2-3 cups vegetable or chicken stock plus 1 cup, divided
2 rounded tablespoons mild curry paste, more if desired
1/2 cup mango chutney
1 15-ounce can chickpeas
1 28-ounce fire roasted tomatoes
1 10-ounce bag spinach, thinly sliced
1 bag pita chips

Place a large pot over medium-high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons. Add the eggplant and cook stirring for about 2 minutes.Add the cauliflower and potatoes, the heat down to medium and cook for 5 minutes. Turn the heat back up to medium-high and add the red bell pepper, onion, garlic, salt and pepper, adding a little more oil if necessary the mixture seems dry.Continue to cook for 5 more minutes, stirring every now and then. Add stock and bring up to a simmer. While the stoup is coming up to a simmer, combine 1 cup of the stock with the curry paste and the mango chutney in a food processor or blender and puree until smooth. Add the curry mixture to the pot along with the chickpeas and tomatoes. Season with some salt and pepper, bring the mixture up to a bubble and simmer for 10-15 minutes, until the potatoes and veggies are nice and tender and the flavors have melded together. Fold spinach in at the end.To serve, ladle up a good amount of the stoup into a serving bowls and top with some pita chips.

Yields 4 servings